Ribollita with Herb Pesto

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 8

The intensely aromatic pesto is also good tossed with hot pasta.

Ingredients:

1 1/2 teaspoons extravirgin olive oil

2 1/2 cups chopped red onion (l large)

1/2 cup chopped carrot (about 1 large)

1/2 cup chopped celery

2 garlic cloves, chopped

1 3/4 cups (1/4-inch) cubed yukon gold potato (about 1 medium)

2 teaspoons chopped fresh sage

6 cups fat-free, less-sodium chicken broth

6 cups stemmed sliced swiss chard (about 1 bunch)

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 (15-ounce) can pinto beans, rinsed and drained

1/2 cup chopped basil leaves

1/4 cup walnuts, toasted

2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon extravirgin olive oil

1 tablespoon hot water

1 teaspoon chopped rosemary leaves

1/2 teaspoon thyme leaves (optional)

1/2 teaspoon fresh lemon juice

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 garlic cloves, minced

8 (1-ounce) slices italian bread, toasted

Directions:

1. To prepare soup, heat olive oil in a large Dutch oven over medium-high heat. Add onion, carrot, and celery; sauté 6 minutes or until onion is tender. Add minced garlic; cook 1 minute. Stir in potato and sage. Stir in broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in chard; simmer an additional 10 minutes or until potatoes are tender. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, and pinto beans. Simmer 5 minutes or until hot. Remove from heat; keep warm.
2. To prepare herb pesto, combine basil and remaining ingredients except bread in a food processor. Process until smooth, scraping the sides with a spatula. Spread 1 1/2 teaspoons pesto over each bread slice. Ladle 1 cup soup into each of 8 bowls. Tuck 1 pesto-topped bread slice into each serving.

By RecipeOfHealth.com